DIY Kombucha 101 ~ Really! It's that Easy

It only looks scary 

~ What you'll need ~

Equipment

1 Gallon glass jar (1st fermentation)

Strainer

Temperature strip

Tight woven cotton cloth & elastic bands

pH Strips

Glass or plastic sealed storage container 

3 - 33oz. swing top brewing bottles  (2nd fermentation)

For Tea ~ 1st fermentation

3 tbsp Black Tea or Green Tea

1 cp Sugar 

4 cp water to boiling

Citrus - Lemon - Lime - Orange (any will work to get the acidic level needed)  

Cold filtered water

Healthy Scoby & 2 cups of unflavored fermented tea

For Flavoring ~ 2nd fermentation

Fruit-

You can use any pureed fruit

Spice suggestions-

Ginger

Hibiscus flower

Pumpkin Spice

Cinnamon

Cardamon

Lemon Zest

Kombucha Starter: A healthy Scoby is stored with 2 cups of fermented tea.(Yes, it looks a little weird and scary, but don't worry it's not moldy if the pH is highly acidic)   

Steep Tea: Steep black Tea directly in about 4 cups of hot water for 5 minutes, add 1 cup Sugar stir to dissolve

Tea pH: Fill the gallon jar with cold filtered water about half way

Strain the strong sweet tea into the jar and add more water if need leaving room for the scoby and starter liquid

Test the pH ~ Looking for a strong acidic level (refer to your pH level guide for a level 5 or below)

The Citrus of 2 lemons or limes will raise the acidic pH levels 
(Using vinegar to raise the acidic pH is not suggested by most kombucha brewers)

It's Scoby time: Add the Scoby and liquid to the new brewed tea when the tea is temperature is under 88 degrees Fahrenheit   

Finish Up: Cover with the cotton and secure with the elastic band

Brew time: Store at room temperature, out of direct sun, and with good ventilation for 7 to 14 days. 

The fermented tea will have a tart vinegar like smell and the scoby will have a fresh white growth on the top.  

(I live in the Maine, in winter months when the room temperature is just plain cold, it may take longer for the yeast to work their fermentation magic, just be patient) 

See you in about a week and we'll flavor and do the round 2 fermentation